Palermo Puerto Rican Kitchen
Last inspected: Apr 15, 2026
43
Score
Palermo Puerto Rican Kitchen has been inspected seven times since 2023. The most recent visit was on Apr 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded two times.
Restaurants in Orange Park average 73, so Palermo Puerto Rican Kitchen trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Container of medicine improperly stored. Container of pain reliever stored on shelf over the flip top reach in cooler in kitchen. Employee removed medicine from shelf. **Corrected On-Site**
41-07-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Service call made during inspection. **Warning**
22-41-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 196 rodent droppings found in the following areas; 7 rodent droppings at the water heater 40 rodent droppings in cubby by dry storage room 15 rodent droppings under chemical rack 7 rodent droppings to left side of prep table by chest reach-in freezer 10 rodent droppings under shelving across from the office 1 rodent dropping under clean pan storage rack 3 rodent droppings in corner by slicer 11 rodent droppings under table and rack at far service station 2 rodent droppings in "employee only" store room Approximately 100 rodent droppings in fire riser room located in the dining room **Warning**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packages of vacuum packaged completely thawed mahi in drawer in kitchen.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by dishmachine blocked by a cart. Cart was moved. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by dishmachine. Operator replaced towels. **Corrected On-Site**
31B-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Four packages of vacuum packaged completely thawed mahi in drawer in kitchen.
06-09-1
43
Nov 5, 2024
Food-Licensing Inspection
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose between utility sink and handwash sink in kitchen missing a vacuum breaker.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains held in bowl under expo heat lamp at 113F. Per operator, plantains prepared appropriately 15 minutes prior. Employee heated plantains to 207F. **Corrected On-Site**
03B-01-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee bottle of water in reach in cooler by fryer above customer food. Employee removed beverage from cooler and stored properly. **Corrected On-Site**
12B-13-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution I kitchen tested at 0ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**
21-07-4
64
May 15, 2024
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sautéed mushrooms in reach in cooler in kitchen with no date marking. Operator states made on Sunday and properly labeled sautéed mushrooms. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles at hand wash sink at back prep and at hand wash sink at front counter not labeled. Operator labeled both as bleach. **Corrected On-Site**
41-17-4
Basic - Grease receptacle lid open, broken, or missing. Grease container lid in dumpster enclosure is open.
33-29-4
Basic - Open dumpster lid. Left dumpster lid is open.
33-16-4
74
Mar 22, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
61
Nov 14, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. House prepared fresh garlic and oil at 56F in ice bath on counter. Per employee, mixture placed out on counter approximately 30 minutes prior. Employee placed mixture in reach in freezer. Temperature 30 minutes later at 41F. Inspector recommended considering using time controls. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket next to tea machine at front counter tested at 400ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
41-15-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment is missing eight employee food reporting agreements
11-26-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in employee restroom. Operator replenished towels. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Walk in cooler gasket in disrepair. Operator states replacement is on order. **Corrective Action Taken**
14-11-5
Basic - Open dumpster lid. Both dumpster lids are missing. Top hinges present from where the lids were attached.
33-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket on the floor at dish machine. Employee moved to bucket to counter. **Corrected On-Site**
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above steam table and prep area. Employee moved beverage to appropriate location. **Corrected On-Site** **Repeat Violation**
12B-07-4
50
May 23, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
64
Jan 26, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine was empty. Tested at 0ppm chlorine. Person in charge added new chlorine container and primed machine. Retested at 100 ppm chlorine. **Corrected On-Site**
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes in dish machine not sanitized due to machine at 0ppm chlorine. Person in charge fixed machine and reran dishes. **Corrected On-Site**
22-45-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge. **Corrective Action Taken**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle stored at mop sink not labeled. Person in charge added label. **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk food container scoop handle touching food. Person in charge removed scoop from food. **Corrected On-Site**
10-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food above establishments food in glass door reach in cooler. Person in charge rearranged and placed establishment food in separate part. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. 1) walk-in cooler gaskets torn. 2) cook line drawer gaskets torn. Person in charge has gaskets on order. **Corrective Action Taken**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all cook line drawers and flip-top coolers soiled with food debris.
23-03-4
45
Frequently Asked Questions
When was Palermo Puerto Rican Kitchen last inspected?
The most recent health inspection at Palermo Puerto Rican Kitchen on file is from Apr 15, 2026. The public record contains seven inspections in total.
What is the most common violation at Palermo Puerto Rican Kitchen?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Palermo Puerto Rican Kitchen.
How does Palermo Puerto Rican Kitchen compare to other restaurants in Orange Park?
Palermo Puerto Rican Kitchen most recently scored 43 out of 100, which is lower than the Orange Park average of 73.
Has Palermo Puerto Rican Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Palermo Puerto Rican Kitchen have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Palermo Puerto Rican Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Palermo Puerto Rican Kitchen inspected?
Based on the inspection history on file, Palermo Puerto Rican Kitchen is inspected around two times per year on average.
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